Posts with the tag
vegetarian

Khichdi is a very popular dish from the Indian subcontinent and has many variations depending upon the different regions of India. The common theme is that it is made from a mix of rice and lentils – it is like a savory porridge that is served hot. It is usually one of the first solid foods given to babies and is quite nutritious because it combines a grain and lentil in one dish. Traditionally, khichdi is made in a pressure… Continue reading »

I kept hearing about this fabulous recipe for Baked Feta Pasta that went viral on TikTok that I had to check out. The pictures looked delicious! During my search, I found a few different versions of this original recipe. The one that I reviewed was from Delish and can be viewed here. Nutrient Analysis – Original Recipe (4 servings per recipe) 690 calories 41g total fat 12g saturated fat 530g sodium 2g dietary fiber 19g protein Of course, the dish is delicious!  How… Continue reading »

Several of our team members are vegetarians or married to one so we are always looking for ways to get creative with plant-based proteins. In honor of National Protein Day on February 27th, here are the top 5 blogs we have written on plant-based proteins. 5. Quick Weeknight Dinner Recipe: Kale and White Bean Pasta 4. Lentils with Curry Vinaigrette 3. The Basics and How-To of Vegetarianism 2. What to Make with Canned Beans 1. Top 10 Vegetarian Sources of… Continue reading »

This is a quick, easy, healthy, and delicious pumpkin dessert that can be eaten as a snack or dessert around the holidays or really anytime you are craving the flavor of pumpkin.  If you need the crunch of the crust, feel free to layer the bottom of your bowl or sprinkle the top with graham cracker crumbs.  The recipe makes 5 ½-cup servings. Ingredients 1 cup canned pumpkin (about ½ 15.oz can) 1 cup vanilla Greek yogurt ½ cup Truwhip… Continue reading »

Cranberries are super healthy with lots of antioxidants. Thanksgiving, however, does not bring out the best in this super fruit as they are usually accompanied by lots of sugar. This recipe is what I would call healthy-ish as it does have some sugar but lots of fruit that adds most of the sweetness. It also keeps for a week (or more) in the refrigerator to spice up all the leftovers after the big day. Another positive for this recipe is… Continue reading »

November is Sweet Potato Awareness Month. Sweet potatoes are a healthy source of fiber, potassium, and vitamins A and C. A fun fact, North Carolina has led the nation in sweet potato production for decades and produces about 60 percent of the country’s total sweet potato crop. My favorite type of sweet potato is Murasaki—or Japanese—sweet potatoes. I discovered them at Trader Joes a few years ago. Japanese sweet potatoes have a purple or deep magenta skin and a white… Continue reading »

Move over butternut and acorn squash. Now for something…more delicate?  Delicata squash is a winter squash also referred to as “sweet potato squash”.  It has a creamy texture, sweet flavor, and roasts beautifully in the oven. We recently tried delicata squash as a side dish with salmon and it was DELicious!  As the name implies, the skin is soft and is therefore easy to chop and you can eat it with the skin on. It is even easier to buy it already chopped,… Continue reading »

What’s up with vegetarianism? This year, vegetarian awareness week will mark me being vegetarian for 6 years. There are many reasons that people decide to stop eating meat – for me it was to lower my environmental footprint. For others, it can be a religious or cultural practice, a strategy to lower their grocery budget, an eating pattern to improve their health, or a way to avoid the harming of animals. There are a lot of subcategories of vegetarianism and… Continue reading »

This recipe is a go-to when I have an acorn squash and am looking for something easy to put together. It is filling and delicious! I generally make it for dinner but it would be great for a weekend breakfast too. If this is the only thing I made, I’ll eat two eggs-in-holes, but generally, I’d eat one and have a well-rounded meal with the addition of a piece of olive oil toast and a side salad. You will get… Continue reading »

I stumbled across this great recipe for Lemony Artichoke & Quinoa Salad from budgetbytes. It is a refrigerator salad (i.e. doesn’t get limp or soggy) that works great as a side dish or as a light entrée. When I made this recipe I add some crumbled feta cheese (see picture), which I thought was a nice addition to the other flavors in this salad. Lemon Artichoke Quinoa Salad Ingredients 1 cup quinoa  1 fresh lemon  1/4 cup olive oil  2 cloves garlic, minced  1 tsp salt  freshly cracked pepper  1 13oz. can quartered… Continue reading »